Double Corn Stroganoff

A happy Thursday to you!  Do you like this internationally popular recipe? It really began life as a fusion recipe in the 19th Century,  with the Stroganoff family’s French chef adding his own touches to an old Russian recipe, and cooks have been adding their own touches ever since.  Here is a version which replaces the beef with corn, and is delicious and satisfying as well as cruelty-free!  NB:  You can cook the rice the night before if you have time.



300g firm silken tofu              

juice of one lemon

1 clove garlic, chopped finely

1 tin chopped tomatoes, processed to a puree

1 tbs tomato puree

4 tbs frozen sweetcorn

1 packet baby corn

1 onion

1 tps oil

500g chestnut mushrooms, quartered

300g brown basmati rice

2 red chillies

pinch (or more to taste) of salt


  1. Boil the brown basmati rice for 20-25 minutes, drain thoroughly and leave to cool while you make the stroganoff.
  2. Fry the onion until transparent. Deseed and chop 2 red chillies.  Set aside. 
  3. Add the sweetcorn, mushrooms and baby corn and fry for 5 minutes, stirring all the time.
  4. Add the tomatoes and tomato puree, bring to the boil, then gently simmer for five minutes.
  5. Blend together the silken tofu, lemon juice, garlic and salt. Gradually add to the stroganoff and heat through gently until completely absorbed.
  6. While this is heating, fry the reserved chillies in a tiny amount of oil, add the cool rice, toss thoroughly to combine, and heat through thoroughly.
  7. Serve the stroganoff on the rice (unless there are objections) so it can absorb the sumptuous sauce.

If you have none of the ingredients at home, this will come in at about £8.14 (Aldi/ASDA). However, with luck you may have the tomato puree, garlic, tinned tomatoes and rice in already (as they tend to be ingredients which crop up frequently); in which case, you can make this for about £6.84.



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